recipes
Stuffed breaded mushrooms with tomato and basil salsa
Serves: 2-4
Ingredients
For the mushrooms
- 15 medium sized mushrooms
- 150-200g gorgonzola cheese
- 3 eggs, beaten
- 4-5 tbsp flour
- 5 tbsp dried breadcrumbs
- 2 tbsp chopped parsley
- Salt and pepper
- Vegetable oil for frying
For the tomato and basil salsa
- 1 tbsp olive oil (Fillipo Berrio)
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- ¼ tsp dried chilli flakes
- 200g tomato polpa
- ½ tsp sugar
- ½ tsp dried Italian mixed herbs
- Salt and pepper
Method
Start this recipe by removing the stalks from the mushrooms and discard. Stuff the mushrooms with the Gorgonzola cheese. Next bread the mushrooms. Mix together the breadcrumbs with the parsley and season well with salt and pepper. Dip the stuffed mushrooms in the flour, then into the beaten eggs and finally into the breadcrumbs. Place onto a baking tray and freeze for 30 minutes. Meanwhile prepare the salsa by heating the oil in a small saucepan and saute together the onion and garlic for a few minutes to soften. Add in the chilli flakes, polpa, sugar and dried herbs and season well with salt and pepper. Cook for 5-10 minutes then remove off the heat. After 30 minutes, remove the stuffed mushrooms from the freezer and deep fry in hot oil for 1-2 minutes or until golden brown. Serve the mushrooms immediately with the spicy salsa on the side in a bowl.
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